Written By Srimathi Mani on Wednesday, August 4, 2010 | 1:48 PM

These days I have been preparing a lot of Mexican food inspired by Chef Rick Bayless. It calls for preparation of all sorts of sauces from that cuisine and I love the chipotle sauce that I made a week ago. Using fresh tomatoes and a can of chipotle peppers the sauce turned out to be very spicy. I had some left over chipotle sauce and I decided to use it to create a new kind of hummus. If you are a big fan of spicy food, then this might be the kind of hummus that you might enjoy. For lunch yesterday I prepared a pita wrap filled with roasted garlic hummus, chipotle hummus and sauteed veggies topped with sour cream. It was so perfect and light and had the perfect marriage of flavor. It has become a very popular hummus in our household.

1. For making the roasted garlic hummus, roast the garlic and green chillies in a wok until you see brown roasted spots on the garlic peal and the green chillies look roasted. Add all the ingredients for the hummus preparation and blend it into a fine paste. Transfer a portion of it into a bowl and drizzle with olive oil.

2. To the remaining portion add chipotle sauce to it and blend. Place in a bowl and drizzle with olive oil.

3. Heat the heavy bottom pan with some oil . Add onions and cook it until they are transparent. Add broccoli and bell pepper to it and cook it on medium high heat until they look almost cooked. Add salt and pepper in the end and remove from heat.

4. Heat up the griddle and warm the pita bread. spread half the pita with roasted garlic hummus and the other with chipotle hummus. Add the sauteed veggies and top them with some sour cream. Roll them and serve them warm.